Shakshuka with mushrooms and pumpkin

Slice red onion (¼ piece) into feathers and sauté in ghee (1 tbsp) until soft.

Add diced pumpkin (100 g) and sauté over high heat until golden brown.

Then add mushrooms (100 g), chopped parsley (3-4 sprigs), sage (1-2 leaves), and thyme (1 sprig). Season the mixture with nutmeg (a pinch), pepper, and salt to taste.

Simmer over medium heat for 4-7 minutes.

Make small indentations in the mixture and carefully crack eggs (2 pieces) into the formed “nests”.

Reduce the heat to low and cook until the desired yolk consistency is reached.